Herman Reunion Cheese Ball Recipe - Allrecipes.com
Herman Reunion Cheese Ball Recipe
  • READY IN 15 mins

Herman Reunion Cheese Ball

Recipe by  

"The requests for this family recipe never stop, so here it is for everybody to enjoy. These cheese balls freeze well for months and make wonderful holiday gifts. To give the balls as gifts: wrap each ball or log individually in festive holiday plastic wrap."

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Ingredients Edit and Save

Original recipe makes 12 servings Change Servings
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  • PREP

    15 mins
  • READY IN

    15 mins

Directions

  1. In an electric food processor or blender, combine cream cheese, garlic, Worcestershire sauce and hot pepper sauce. Blend well. Add Cheddar cheese and process until the Cheddar is fine, but still very visible. Shape the mixture into balls or logs. Wrap individually in plastic wrap and place in the freezer.
  2. While the balls are in the freezer, combine the ground pecans and parsley in a shallow bowl. Remove the balls from the freezer and roll them in the pecan and parsley mixture.
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Reviews More Reviews

Most Helpful Positive Review
Dec 29, 2003

This makes a good cheeseball, but not the greatest one I've ever had; average flavor, nothing to write home about! If you make it, I recommend you scale the recipe down. I ended up for 3 large (could have been 4 medium) sized cheeseballs, and unless you're entertaining an army, you don't need that much!! Even though I had softened my cream cheese, the mixture really taxed my food processor. And the pecan and parsley mixture didn't adhere to the frozen cheeseballs, so I had to bring them back to room temperature.

 
Most Helpful Critical Review
Jul 12, 2003

It was fine, but I have had better, more flavorful ones.

 
Jun 21, 2003

I just served this at my mom-in-law's surprise 50th b-day party and it was a hit. I ommitted the nuts and parsley and instead shaped them into an apple (rolled in paprika), pear (rolled in parmesan dyed green) and orange (rolled in parmesan dyed yellow). I used whole cloves for stems (sticking out for apple and pear and in for the orange). They were so cute! And they were quite easy to make, it took a bit to get the mixture to combine in the food processor but I think that my cream cheese wasn't soft enough.

 
Dec 01, 2004

Quick and easy. Using the freezer to firm the cheese ball is a great idea. I followed the recipe exactly and it turned out delicious. I recommend scaling it to 8 servings to get the perfect size cheese ball for a small party. You may want to play with the different brands of hot pepper sauce available.

 
Dec 31, 2005

I cut this recipe by 1/3 to make one cheeseball, using 1 package of cream cheese. (Scale the recipe to 4 servings to do this....although one cheeseball should be way more than only 4 servings!). This is a really good cheeseball. Like another reviewer, I added a squeeze of mustard (spicy brown). It was very easy to make too, and I didnt' use the freezer at all, but rather the fridge for a few minutes. Served with Trader Joe's pepper poppyseed water crackers, and it was great! Great for New Year's, and much better than the other recipe I was using! I love the sharp cheddar in this!

 
Dec 29, 2003

I doubled the seasonings in this recipe because it tasted bland the way it's written. Served it as an appetizer for Thanksgiving. Everyone there loved it. Someone even said it was addictive. I will definitly make this again.

 
Dec 24, 2005

This was a very good base recipe. I only used one package of cream cheese to make one ball, and added 1 tsp of dijon mustard and almost the same amount of the other ingredients so it would not taste too bland. I also added about 4 TBS of butter and it was heaven! I rolled the ball in the parsley and nuts before putting it in the fridge as well.

 
Jun 21, 2003

Everyone loved this cheese ball! It will be added to the holiday recipe list. I let the cheese and cream cheese get to room temp. before mixing and was able to fix it in no time. A+

 

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Nutrition

  • Calories
  • 413 kcal
  • 21%
  • Carbohydrates
  • 3.7 g
  • 1%
  • Cholesterol
  • 101 mg
  • 34%
  • Fat
  • 38.6 g
  • 59%
  • Fiber
  • 0.9 g
  • 4%
  • Protein
  • 14.5 g
  • 29%
  • Sodium
  • 416 mg
  • 17%

* Percent Daily Values are based on a 2,000 calorie diet.

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